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Recipe Summary test

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees . In a heavy ovenproof pot, heat 2 tablespoons olive oil over medium heat. Add the shallot and cook until translucent and softened, about 4 minutes. Add the garlic and rice; season with salt and pepper. Cook, stirring, until the rice is toasted, about 3 minutes. Stir in the broth and 1-1/4 cups water. Transfer immediately to the oven and bake for 25 minutes.

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  • Meanwhile, using a food processor, finely chop the parsley, 1/2 cup Parmesan, the pine nuts and the lemon peel. Add the remaining 2 tablespoons olive oil and process until blended. Set the pesto aside.

  • Remove the risotto from the oven and stir in the asparagus and the remaining 1/2 cup Parmesan. Continue to bake until the rice is tender, about 5 minutes. Stir in the reserved pesto and serve with extra Parmesan.

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